Sea bass

Use the same weight; add 1–2 minutes, as bream can be slightly thicker.

Use the same weight; similar firm flesh, and score the skin if cooking whole.

Use the same weight; reduce cooking by 2–3 minutes and handle gently.

Use the same weight, cut into cubes and simmer for 10–15 minutes; it will not flake, so add a little black salt for savouriness.

Use the same weight, parboil cubes for 8 minutes, then simmer for 15–20 minutes.

Use the same weight in florets; simmer for 8–12 minutes, and it will absorb the sauce well.